| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
French |
|
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Plus 2 tablespoons packed fresh parsley leaves; chopped, (wash and dry before chopping) |
| 3 |
tb |
Extra-virgin olive oil |
| 2 |
|
Garlic cloves; minces, plus 1 teaspoon chopped garlic |
| 1/2 |
ts |
Finely grated fresh lemon zest |
| 1/4 |
ts |
Salt |
| 1 |
|
Boneless lamb loin; (one side only; about 1 1/2 pounds), rolled and tied by butcher |
| 1/2 |
ts |
Fresh lemon juice |
INSTRUCTIONS
A persillade is a mixture of chopped parsley - persil in French - and
garlic that is added to dishes as a flavoring or garnish.
In a blender purée 2 tablespoons parsley, oil, 1 teaspoon chopped garlic,
zest, and salt until parsley is finely chopped. Sauce may be make 1 day
ahead and chilled, covered.
Preheat oven to 425°F.
Untie and unroll lamb. Season inside of lamb with salt and pepper and
sprinkle with remaining parsley and minced garlic. Reroll lamb and retie
with kitchen string. Season outside of lamb with salt and pepper. Put lamb
on a rack in a roasting pan and roast in middle of oven 30 to 40 minutes,
or until a meat thermometer registers 125°F. for medium-rare or 130°F. for
medium. Transfer lamb to a cutting board and let stand 10 minutes.
In a small saucepan heat sauce over moderate heat until hot and just before
serving stir in lemon juice. Slice lamb about 1/2 inch thick.
Divide sauce between 2 plates and top with lamb.
Serves 2 generously.
Gourmet January 1997
Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Mar 16, 1998
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